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Nut-Free Vegan/Paleo/Gluten-free Cheese






Ingredients:

(Makes 6-7 cups)

  • 4 heaped cups of cauliflower florets (about 1 medium head of cauliflower, ~400g)

  • 4 cups (about 18 ounces or ~500g) of butternut squash, chopped into 3/4 inch pieces

  • 32 ounces (~945mL) water (stovetop method only)

  • 32 ounces (~945mL) vegetable broth

  • 1/4 cup (60mL) water (can substitute with 1 tablespoon olive oil or avocado oil)

  • 10 cloves garlic, minced

  • 1/2 cup nutritional yeast (add more for a more pronounced cheesier flavor)

  • 3/4 cup (~195ml) canned full-fat coconut milk

  • 1 teaspoon hot or sweet paprika 

  • A pinch of cayenne pepper (optional for a lightly spicy version)

  • 1 1/2 teaspoons kosher salt 

  • Black pepper to taste

Instructions:


Instant pot method:

  1. Add the cauliflower florets, chopped butternut squash, and 4 cups vegetable broth to your Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.

  2. Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.

  3. Open the pot and transfer the vegetables to a blender. Reserve 1 1/2 cups of the cooking broth. Add 1 1/4 cups to the blender, leaving 1/4 cup to the side.

  4. While the vegetables are cooking, heat the 1/4 cup water in a nonstick skillet over medium heat (alternatively, instead of the water, you can heat 1 tablespoon of olive oil or avocado oil). Once the water is simmering (or the oil is shimmering), add the minced garlic. Cook for 3 minutes, stirring frequently to prevent sticking, until the water mostly evaporates and the mixture is fragrant.

  5. Transfer the garlic mixture to the blender with the cooked vegetables and reserved cooking liquid. Add the nutritional yeast, coconut milk paprika, salt, and black pepper to taste. Blend until the sauce is smooth, thick, and creamy, adding the reserved 1/4 cup cooking liquid as needed to thin out the sauce. Season to taste with additional salt and pepper as needed.  

  6. If you have leftovers, transfer them to an airtight container and store in the fridge for up to 1 week. Or you can freeze them in smaller portions for a longer period of time.



Stovetop method:

  1. Add the 4 cups or water and the 4 cups of vegetable broth in a large deep skillet or Dutch oven and bring the mixture to a boil.

  2. Add the cauliflower florets and chopped butternut squash, cover the pan, and cook for 8-10 minutes, or until the vegetables are fork tender.

  3. Transfer the vegetables to a blender. Reserve 1 1/2 cups of the cooking liquid. Add 1 1/4 cups to the blender, leaving 1/4 cup to the side.

  4. Follow remaining steps 4 and 5, as outlined above.

  5. If you have leftovers, transfer them to an airtight container and store in the fridge for up to 1 week. Or you can freeze them in smaller portions for a longer period of time.





Source: https://www.rainbowplantlife.com/blog/nut-free-vegan-cheese-sauce

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